Talumein soup

Method

1. 1

   Step 1

   Toss the sliced chicken with 1 tsp soy sauce (opens in a new tab) and 1 tsp cornflour (opens in a new tab) and set aside for 10 minutes.

   • 2 min

   Food safety: Keep raw chicken chilled and wash hands and boards after handling.

2. 2

   Step 2

   Boil the noodles until just tender, drain, rinse in cold water and divide between bowls.

   • 6 min
   • high heat
   • Saucepan (opens in a new tab)

   

3. 3

   Step 3

   Heat the oil in a wok (opens in a new tab), stir-fry the garlic (opens in a new tab) and ginger for 30 seconds, then add the cabbage (opens in a new tab) and carrot (opens in a new tab) for 1 minute.

   • 2 min
   • high heat
   • Wok (opens in a new tab)

   

4. 4

   Step 4

   Pour in the stock and bring to the boil. Add the chicken slices, stirring to separate, and simmer until cooked through. Season with the remaining soy sauce (opens in a new tab), salt and white pepper (opens in a new tab).

   • 5 min
   • medium heat

   Food safety: Chicken is done when no pink remains and it reaches 74 °C.

5. 5

   Step 5

   Stir in the cornflour (opens in a new tab) slurry until lightly thickened. Turn the heat down and drizzle in the beaten egg (opens in a new tab) while stirring slowly, so it sets in ribbons.

   • 2 min
   • medium-low heat
6. 6

   Step 6

   Ladle the soup over the noodles and scatter with spring onion (opens in a new tab).